SU1233850A1 - Method of heat treatment of food products - Google Patents
Method of heat treatment of food products Download PDFInfo
- Publication number
- SU1233850A1 SU1233850A1 SU823440661A SU3440661A SU1233850A1 SU 1233850 A1 SU1233850 A1 SU 1233850A1 SU 823440661 A SU823440661 A SU 823440661A SU 3440661 A SU3440661 A SU 3440661A SU 1233850 A1 SU1233850 A1 SU 1233850A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- heat treatment
- food products
- product
- microwave energy
- graphite
- Prior art date
Links
- 238000010438 heat treatment Methods 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 8
- 235000013305 food Nutrition 0.000 title claims description 3
- 235000013372 meat Nutrition 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 239000000919 ceramic Substances 0.000 claims description 3
- 229910002804 graphite Inorganic materials 0.000 claims description 3
- 239000010439 graphite Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 241000208202 Linaceae Species 0.000 claims 1
- 235000004431 Linum usitatissimum Nutrition 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Constitution Of High-Frequency Heating (AREA)
Description
Изобретение относитс к общественому питанию, а именно к способам обжарки пищевых продуктов, например м сных.The invention relates to social nutrition, in particular to methods of roasting food products, such as meat.
Целью изобретени вл етс улуч- шение товарного вида продукта и ин- тенсифкации процесса тепловой обработкиThe aim of the invention is to improve the presentation of the product and the intensification of the heat treatment process.
Способ достигаетс путем одновременной обработки продуктов СВЧ-энер гией и инфракрасным облучением в емкости, изготовленной из экспериментально подобранного метериала - керамики, содержащей 15-20 мае. % графита.The method is achieved by simultaneously treating products with microwave energy and infrared irradiation in a vessel made of experimentally selected material — ceramics containing 15–20 May. % graphite.
Пример осуществлени способа.An example of the method.
Тепловую обработку пищевого м сного продукта провод т одновременн СВЧ-энергией и инфракрасным облучением в емкости, изготовленной из керамики, содержащей Т5-20 мае. % графита.The heat treatment of the edible meat product is carried out simultaneously by microwave energy and infrared radiation in a vessel made of ceramics containing T5-20 May. % graphite.
Вначале нагревают емкость, вьтол ненную в виде сковороды Заполн ют ее жиром в количестве 6% от массы обжариваемых изделий, например бифштексов . Нагревание производ т доAt first, the container heated in the form of a pan is heated. Fill it with fat in the amount of 6% of the mass of the products to be fried, for example steaks. Heating is done to
Редактор А.Долинич Заказ 2803/2Editor A.Dolinich Order 2803/2
Составитель А.ГорбачеваCompiled by A. Gorbachev
Техред В.Кадар Корректор Г,РешетникTehred V. Kadar Proofreader G, Reshetnik
Тираж 543 Подписное ВНИИПИ Государственного комитета СССРCirculation 543 Subscription VNIIPI USSR State Committee
по, делам изобретений и открытий 113035, Москва, Ж-35, Раушска наб., д. 4/5on, affairs of inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5
Производственно-полиграфическое предпри тие г, Ужгород, ул, Проектна , 4Production and printing company, Uzhgorod, ul, Proektna, 4
22
в течение 3 мин и выхода тенов расположенных в камере СВЧ-аппарата, на стационарный режим - тепловой поток , равный 1,8-10 Вт/м. Затем на сковороду укладьгоают бифштексы, производ т одновременно обработку СВЧ-энергией, инфракрасным излучением и кондуктивно за счет нагрева ем- кости. Врем обработки составл ет от 5 до 6 мин. За это врем продукт доходит до полной готовности, при которой температура в центре издели составл ет . for 3 min and the output of the tens located in the microwave apparatus chamber, to the stationary mode - heat flux equal to 1.8-10 W / m. Then, steaks are placed in the pan, simultaneously processed by microwave energy, infrared radiation and conductively by heating the container. The processing time is 5 to 6 minutes. During this time, the product reaches full readiness, at which the temperature in the center of the product is.
Продукт имеет хороший товарный вид за счет того, что в начале нагрева с двух сторон издели образуетс корочка, преп тствукнца потер м м сного сока. Дл образовани корочки нет необходимости переворачивать изделие, что способствует ускорению обработки, сохранению м сного сока, сохранению витаминов и незаменимых аминокислот, увеличени выхода готовой продукции. Интенсивность процесса тепловой обработки таким образом увеличиваетс . .The product has a good appearance due to the fact that at the beginning of heating a crust forms on both sides of the product, which prevents the loss of meat juice. To form a crust, it is not necessary to turn the product over, which speeds up the processing, preserves the meat juice, preserves the vitamins and essential amino acids, and increases the yield of the finished product. The intensity of the heat treatment process is thus increased. .
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU823440661A SU1233850A1 (en) | 1982-05-18 | 1982-05-18 | Method of heat treatment of food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU823440661A SU1233850A1 (en) | 1982-05-18 | 1982-05-18 | Method of heat treatment of food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU1233850A1 true SU1233850A1 (en) | 1986-05-30 |
Family
ID=21012623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU823440661A SU1233850A1 (en) | 1982-05-18 | 1982-05-18 | Method of heat treatment of food products |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU1233850A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171584C2 (en) * | 1999-07-29 | 2001-08-10 | Федеральное государственное унитарное предприятие "Таганрогский научно-исследовательский институт связи | Liquid water-containing food product pasteurizing (sterilizing) method |
| RU2294124C2 (en) * | 2004-04-06 | 2007-02-27 | Общество с ограниченной ответственностью "Ингредиент" | Method for sterilization of desiccated foodstuffs |
-
1982
- 1982-05-18 SU SU823440661A patent/SU1233850A1/en active
Non-Patent Citations (1)
| Title |
|---|
| Авторское свидетельство СССР № 501748, кл. А 23 L 3/32, 1974. Вьшелесский А.Н. Тепловое оборудование предпри тий общественного питани . М.: Экономика, 1976, с. 42. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171584C2 (en) * | 1999-07-29 | 2001-08-10 | Федеральное государственное унитарное предприятие "Таганрогский научно-исследовательский институт связи | Liquid water-containing food product pasteurizing (sterilizing) method |
| RU2294124C2 (en) * | 2004-04-06 | 2007-02-27 | Общество с ограниченной ответственностью "Ингредиент" | Method for sterilization of desiccated foodstuffs |
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